Spiced Chicken in Peppercorn

Ingredients:
1 chicken (about 750 g)
2 tsps salt
3 tbsps wine

Marinade:
1 tsp salt
1 tsp ginger sauce
Ingredients for soaking chicken:
1 tsp brown peppercorn
1 star aniseed
¼ dried tangerine peel
1 slice cinnamon
1 slice ginger

Sweet and sour ingredients:
2 tbsps honey
3 tbsps white vinegar
3 tbsps vinegar
1 tbsp caltrop starch
1 tbsp water chestnut powder
1 tbsp white wine

Seasoning:
½ tsp salt
½ tsp peppercorns

Instructions:
Clean and wash chicken. Rub the cavity thoroughly with marinade.
Put soaking ingredients into a muslin bag. Pour in 10 cups of water. Simmer over low heat for 20 minutes. Remove muslin bag. Add salt, wine and chicken. Cook over low heat until chicken skin turns tight with tiny spors. Remove.
Mix sweet and sour ingredients, dissolve it by simmering method. Rub outside of chicken with sweet and sour sauce and inside with seasoning thoroughly. Then hang up in a well ventilated place. When the skin is dry, brush sweet and sour sauce onto chicken. Repeat this process four or five times. Ensure chicken is thoroughly dry.
Deep fry chicken until golden brown. Then remove and chop up. Serve.